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Paneer Butter Masala – How to prepare North Indian Gravy – Pavithra from Dice n Cook

Paneer butter masala is a rich creamy buttery gravy recipe. This is a quick and delicious gravy prepared in just less than 30 minutes. This is a low calorie varied version compared to usual high calorie paneer butter masala.

It’s one of the popular paneer dishes prepared and relished by most of the Indians. This gravy is a great pair with naan, roti, chapati, pulkas or any other Indian flat bread.

The usual restaurant style paneer butter masala gravy is prepared using cashew paste but here I have used muskmelon seeds paste to give a nutty and creamy texture. I must confess, there was no compromise with the taste compared to traditional one. If you are a paneer lover then this is a must try side dish recipe.

Add all the dry powders, salt, mix well. Reduce the flame and add cream with continued stirring and bring it to boil.

At the end add paneer cubes, bring it to one boil.

Serve hot with any Indian bread.

Notes

Do not overcook the paneer as it tends to break down into pieces. Muskmelon seeds can be replaced with cashew soaked in water or milk for rich flavor of gravy. Soak the muskmelon of atleast for 30 minutes before grinding to get a smooth paste. Kashmiri red chili powder is optional, I have added to give orangish colour to gravy.

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Published by Pavithra M Adiga

Welcome to Dice n Cook.
I am Pavithra M Adiga the face behind this website.
In my Kitchen space you can find easy, simple to do, vegetarian and healthy eggless baking recipes . I am a Biotechnologist by profession and a passionate cook by heart. I love tasting and experimenting new dishes.
View all posts by Pavithra M Adiga

Dear Readers

Welcome to Dice n Cook.
I am Pavithra M Adiga the face behind this website.
In my Kitchen space you can find easy, simple to do, vegetarian and healthy eggless baking recipes . I am a Biotechnologist by profession and a passionate cook by heart. I love tasting and experimenting new dishes.